Ingredients:

• 1 pkg. (2-layer size) devil's food cake mix
• 1  pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1  egg
• 2 Tbsp. granulated sugar
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1/4 cup icing sugar
• 1 cup cold milk
• 2 cups thawed Cool Whip Whipped Topping
• 1 cup flaked coconut

HEAT oven to 350ºF.

1 PREPARE cake batter, in 2-1/2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into centre of batter in bowl.

2 BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

3 MEANWHILE, beat dry pudding mix, icing sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

4 PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.